PCOS Vegan Moroccan Recipes: Dinner - Vegan Moroccan Salad
Nutrition per Serving
350
Calories
12g
Protein
45g
Carbs
15g
Fat
This PCOS-friendly recipe includes quinoa, chickpeas, and fresh vegetables. Grocery list: quinoa, chickpeas, cucumber, red bell pepper, red onion, fresh parsley, fresh mint, olive oil, lemon, salt, and pepper. Quinoa and chickpeas have a low GI, making them suitable for a PCOS diet.
Ingredients
1 cup of quinoa (170g), 2 cups of water (480ml), 1 cup of chickpeas (164g), 1 cup of diced cucumber (150g), 1 cup of diced red bell pepper (150g), 1/2 cup of chopped red onion (75g), 1/2 cup of chopped fresh parsley (30g), 1/2 cup of chopped fresh mint (20g), 2 tablespoons of olive oil (30ml), Juice of 1 lemon, Salt and pepper to taste
Instructions
1. Rinse the quinoa under cold water. 2. In a saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover and simmer until quinoa is tender and the water has been absorbed, about 15 minutes. 3. In a large bowl, combine cooked quinoa, chickpeas, cucumber, bell pepper, red onion, parsley, and mint. 4. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to combine. 5. Serve immediately, or refrigerate for up to 2 days.
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